Food safety

Contents

Food labelling and allergens

Food Standards Scotland (FSS) is responsible for setting policy on food information, food labelling, food standards and nutrition labelling in Scotland while our environmental health team is responsible for enforcing these regulations in East Lothian.

Purpose of food labels

Food labels must give enough clear information to help you make an informed choice when buying food.

Any allergenic ingredients must be highlighted in a way that makes them stand out from the rest of the ingredients list.

This can be done by using a different font, style, or background colour.

Food businesses may choose any method they prefer to clearly emphasise the 14 specified allergens on their product labels.

Guidance

Guidance is available via the Food Standards Scotland website.

Most foods must legally display the following information

  • name of the food – the name and description must be clear and not misleading
  • ingredients list – all ingredients must be listed in order of weight, starting with the largest. If an ingredient is mentioned in the product name the label must show what percentage of the product it makes up
  • date mark – either a ‘use by’ date (for safety) or a ‘best before’ date (for quality)
  • storage instructions – any special storage requirements, such as “keep refrigerated” or “store in a cool, dry place”
  • manufacturer details – the name and address of the company that made, packed, or is selling the food
  • place of origin – where the food comes from, when this information is needed to avoid misleading consumers
  • instructions for use – how to prepare, cook, or handle the food, if necessary
  • allergen information – any of the 14 major allergens must be clearly highlighted in the ingredients list
Food Allergens

Allergens

14 major allergens
  • celery (including celeriac)
  • cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
  • crustaceans for example prawns, crabs, lobster, crayfish
  • eggs
  • fish
  • lupin - which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
  • milk (including lactose)
  • molluscs like, mussels, whelks, oysters, snails and squid
  • mustard
  • nuts - almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
  • peanuts
  • sesame
  • soybeans
  • sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
Food Allergen call out

If you think you have a food allergy or intolerance

It is important to get a proper diagnosis, don't cut food groups out of your diet without medical advice because you could miss out on important nutrients.

The Food Standards Agency has a guide to help you to buy food safely when you have a food allergy or intolerance.
food business

For advice

For practical advice in relation your food business or if you have consumer concern

please email ehts@eastlothian.gov.uk and include:

  • your name
  • your telephone number
  • details of your request